Recipe – Winter broccolini & cauliflower soup


What’s great about it:

Got the winter blues? Surely this soup is likely to brighten things up. Made on a salt-reduced stock the flavour comes from the fresh broccoli, herbs and toasted nuts. Enjoy!

Print Recipe
Serves 4 | Prep time 15 minutes | Cook time 25 minutes

Winter broccolini - cauliflower soup-2


1 leek, sliced finely
1 bunch broccolini, roughly chopped
1/2 medium head cauliflower, roughly chopped
2 garlic cloves, sliced
3 1/2 cups reduced salt vegetable stock
1 tablespoon thyme leaves
1/4 cup (30g) finely chopped walnuts, toasted, to serve
1/4 cup (30g) parmesan
1 tablespoon natural yoghurt


PLACE leek in a medium-large saucepan pot on medium heat.

COOK for 3-5 minutes until leek softens.

PLACE broccolini, cauliflower, garlic and stock in a large pot.

BRING soup to the boil, then cover and simmer for 20 minutes or until vegetables are tender.

REMOVE sauce pan from heat and puree with a stick blender until smooth.

SERVE with toasted walnuts, parmesan, thyme and a dollop of yoghurt.


Recipe courtesy of: Country Kitchens Team


Filed under: soup, leek, broccolini, cauliflower, walnuts, thyme, herbs

Get Your Recipe endorsed


CK Stamp indesign

We have developed two nutritional criteria, one for Everyday Foods and one for Discretionary Foods.

Learn more about how to modify your recipe here.

Be Part of the Community